Method of making flat edible using a compact apparatus

ABSTRACT

A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user&#39;s preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

CROSS RELATED APPLICATION

This application claims priority to PCT application PCT/SG2010/000150,filed on Apr. 14, 2010 and U.S. application Ser. No. 13/264,622 filed onOct. 14, 2011, now allowed. The PCT application PCT/SG2010/000150 andU.S. application Ser. No. 13/264,622 are hereby incorporated byreference in its entireties for all of its teachings.

FIELD OF INVENTION

This disclosure relates generally to a method of making flat edibleslike tortilla, crepes, chapatis, rotis, pita breads etc., using acompact apparatus.

BACKGROUND OF INVENTION

Invention and use of devices to aid in food production is known topublic. Currently available is a whole array of automated mixing,flattening, and cooking devices designed to simplify a productionprocess of flat dough products such as Tortillas, Puri, Papadam andChapati. An attempt to make a single semi-automatic device suitable forindustrial use by Chandulal Patel in U.S. Pat. No. 5,630,358. However,as per Chandulal Patel disclosure users needed to add measuredquantities of ingredients to the device. The device then mixes thedough, flattens it, and puts it on a conveyor belt for cooking. Addingright quantities of ingredients of right measure to the device may nothave been possible by an unskilled user or a user who had littleknowledge of making edibles. In addition, the device as described inChandulal Patel did not have capacity for storing excess ingredients.Furthermore, the device did not have a corrective mechanism if the useradds ingredients in incorrect proportion. Furthermore, the device asdescribed in Chandulal Patel was bulky with a conveyer and a carouselthat was at least twice the size of the edibles being made. Furthermore,the device used pneumatics for pressurizing rendering the deviceexpensive and bulky for home use.

SUMMARY OF INVENTION

This disclosure describes about a method and a series of steps that isfully automated using a compact and portable apparatus. The methoddescribed herein may be used to produce flatbreads, tortillas, rotis,parathas, crepes, chapatis, and numerous other dough based foodproducts. The method with a series of steps is used for dispensingingredients, mix the ingredients, kneading the mixture, flattening thekneaded mixture, shaping the flattened kneaded mixture and cooking themixture into a food product based on input obtained from internalmonitoring sensors and/or inputs given by the user. The apparatus may becapable of producing either a single product at a time or simultaneouslyprocessing one product while other is being cooked. The apparatus maynot require continuous monitoring by the user as the apparatus isconfigured to generate alert for the user if intervention is required.The apparatus may include storage and dispensing unit, a mixing andkneading unit, a vertical transfer unit, a horizontal transfer unit, apressing and heating unit, and a control unit. The control unit mayinclude a processor which can be preprogrammed or controlled based onuser input. The user may provide input through a control panel togenerate an edible of desired size, thickness, at a specific cookingtemperature, in a specified time, and a number of edibles to beproduced. Based on the user input, the control unit configures thestorage and dispensing unit to dispense appropriate quantities ofingredients for generating a first edible. A mixing and kneading unit ofthe apparatus may be configured to mix the ingredients and to knead themixed ingredients into dough.

A shape of the blade of the mixing and kneading unit as described in thedisclosure ensures a good consistency for the dough, and preventssticking. A vertical transfer unit of the apparatus may be thenconfigured to transfer the dough to a platen unit of the apparatus. Thering shaped feature (optional) in a vertical transfer unit of theapparatus may remove any dough sticking to the sides of the mixing andkneading unit. Alternatively, a hot water may be used for cleaning themixing and kneading unit. A horizontal transfer unit of the apparatusmay be configured to move the dough to a platen unit for flattening andcooking.

The platen unit may be configured to flatten and cook the dough. Theplaten unit may include an upper platen and a lower platen configured tomove relative to each other. These platens may be pre-heated to anappropriate temperature or at temperatures input by the user. The upperplaten may be moved towards the lower platen to flatten the dough into aflat edible with thickness as input by user, using a spacer or aspreprogrammed. The upper platen may be moved away from the lower platenand is held at an appropriate distance that is programmed into theapparatus. The upper platen may be held at an appropriate distance for aparticular period to bake/cook the product. After the edible issufficiently cooked, the horizontal transfer unit may be configured topush the edible out of the platen unit into a receptacle (tray) designedthereof.

A method, system and an apparatus of a compact appliance for making flatedibles is disclosed. In one aspect, an apparatus includes a firstdispenser comprising a liquid material, and a second dispensercomprising a grounded edible material. The method also includes aconsistency module to obtain dough of optimal consistency through atleast one of an automatic adjustment and manual adjustment of anadmixture of the liquid material and the grounded edible materialsurrounding a blade of the apparatus based on an electrical propertyassociated with a rotation of the blade.

In another aspect, a method includes making a flat edible material. Themethod also includes mixing a grounded edible material and a liquidmaterial to make dough. In addition, the method includes optimizing aninput of the grounded edible material and the liquid material to obtainan optimal consistency of the dough based on a change in current read asa resistance caused by mixing the grounded edible material and liquidmaterial while forming the dough. The method also includes flatteningthe dough to make the flat edible with a pressure mechanism between anupper platen and a lower platen and cooking the flattened dough.

In yet another aspect, an apparatus includes a modular unit to make aflat edible. The apparatus includes a first dispenser, a seconddispenser, a mixing and kneading bowl, a pressure unit, a horizontaltransfer unit, an upper platen, a lower platen, and a processor.

The apparatus described herein is a single machine that can store,dispense, mix, knead, flatten and cook a flat food product, therebyeliminating the need for several pieces of equipment or for any userintervention for making flat edibles. In addition, the apparatusdescribed herein may minimize user intervention by having a self-cleanmode that invokes a cleaning operation in the apparatus to performcleaning operation after producing a batch of edibles. Furthermore, theapparatus described herein may be designed as a compact, portable, andcounter-top appliance for making flat edibles. Furthermore, theapparatus eliminates a need of user to pre-measure quantities ofingredients to be added into the apparatus for the process of making thesaid flat edibles. A storage and dispensing unit of the apparatus may bedesigned to store a large or small quantity of ingredients as desired bythe user. In addition, the apparatus may be programmed to dispenseprogrammed quantities of ingredients required for making the foodproduct. Also, the apparatus described herein may be designed to allowstorage of raw materials needed for producing flat edibles, so that theapparatus may be used as a stand-alone unit.

The apparatus described herein may be designed to process ingredientsand produce cooked edible simultaneously through mixing and kneading ina mixing and kneading unit to produce a dough while, cooking a flatteneddough in a pressing and heating unit. The apparatus described herein maybe designed to enable the user to control a quantity of edibleproduction, quality, cooking temperature, cooking time, consistency,thickness, size and such other parameters of the product (e.g., edible)through the control panel for providing suitable values to theapparatus. In addition, the apparatus described herein enables the userto change the values as desired through the control panel provided inthe apparatus.

Other features and advantages will be apparent from the detaileddescription, taken in conjunction with the accompanying drawings, whichillustrate, by way of example, the principles of the current apparatus.

BRIEF DESCRIPTION OF FIGURES

Example embodiments are illustrated by way of example and not limitationin the figures of accompanying drawings, in which like referencesindicate similar elements and in which:

FIG. 1 is a perspective view illustrating a flat edible makingapparatus, according to one or more embodiments.

FIG. 2 is a diagrammatic process flow illustrating preparation of a flatedible, according to one or more embodiments.

FIG. 3 is a perspective view of platen unit of the flat edible makingapparatus, according to one or more embodiments.

FIG. 4 is a perspective view of a mixing and a kneading unit of the flatedible making apparatus, according to one or more embodiments.

FIG. 5 is a perspective view of a horizontal transfer assembly of theflat edible making apparatus, according to one or more embodiments.

FIG. 6 is a perspective view of a vertical transfer unit of the flatedible making apparatus, according to one or more embodiments.

FIG. 7 is a perspective view of a liquid dispensing unit of the flatedible making apparatus, according to one or more embodiments.

FIG. 8 is a perspective view of a platen unit of the flat edible makingapparatus, according to one or more embodiments.

FIG. 9 is a schematic view of a processor module of the flat ediblemaking apparatus, according to one or more embodiments.

FIG. 10 illustrates different views of a platen of the flat ediblemaking apparatus, according to one or more embodiments.

FIG. 11 illustrates different views of a segmented blade of the flatedible making apparatus, according to one or more embodiments.

FIG. 12 is a perspective view of a solid dispensing control of the flatedible making apparatus, according to one or more embodiments.

FIG. 13 is a process flow of generating a single flat edible at a time,according to one or more embodiments.

FIG. 14 is a process flow of generating simultaneous flat edibles,according to one or more embodiments.

FIG. 15 is a pictorial process flow of generating edibles, according toone or more embodiments.

FIG. 16 is a pictorial view illustrating phase wise operations of mixingoperation illustrated in FIG. 15, according to one or more embodiments.

FIG. 17 is a pictorial process flow illustrating kneading operation,according to one or more embodiments.

FIG. 18 illustrates a flattening operation, according to one or moreembodiments.

FIG. 19 is a pictorial process flow illustrating a cooking operation,according to one or more embodiments.

Other features of the present embodiments will be apparent fromaccompanying Drawings and from the Detailed Description that follows.

DETAILED DESCRIPTION

A method, system and an apparatus of a compact appliance for making flatedibles are disclosed. It will be appreciated that the variousembodiments discussed herein need not necessarily belong to the samegroup of exemplary embodiments, and may be grouped into various otherembodiments not explicitly disclosed herein. In the followingdescription, for purposes of explanation, numerous specific details areset forth in order to provide a thorough understanding of the variousembodiments.

FIG. 1 is a perspective view illustrating a flat edible making apparatus100, according to one or more embodiments. In particular, FIG. 1illustrates a view of the apparatus 100 with an outer cover 126 and aview of the apparatus 100 without an outer cover. In one or moreembodiments, the apparatus 100 described herein is used for generatingflat edibles. In one or more embodiments, the apparatus 100 may includea first dispenser 102 and a second dispenser 104 for intake of agrounded edible material 150 and a liquid material 152 respectively. Inone or more embodiments, the first dispenser 102 and the seconddispenser 104 may also be used as storage for storing the ingredients.In one or more embodiments, the dispensers 102 and 104 may be refilledaccordingly as per requirements. In one or more embodiments, eachdispenser may be coupled with an actuator (e.g., motors, pumps,solenoid) to control a flow of ingredients.

In one or more embodiments, more such dispensers may be added to theapparatus 100 through modification in design. In one or moreembodiments, the dispensers may be detachable for cleaning.

In one or more embodiments, a processing section of the apparatus 100includes a vertical transfer unit 114, a transfer sweeper 118, ahorizontal transfer unit 120, a mixing and kneading container 122, apressing unit 124, a transfer base 144, and a platen unit 106 and 108.In one or more embodiments, an output section of the apparatus 100 mayinclude a tray 130. In one or more embodiments, the apparatus 100 may becontrolled using a control panel 128 provided thereof. In one or moreembodiments, instructions obtained through the user interface of thecontrol panel 128 may be processed by a processor 132 of the apparatus100 to render the apparatus 100 to generate a flat edible material 134.

In one or more embodiments, the platen unit may include a lower platen106 and an upper platen 108. The platen unit may be used for generatinga flat edible material of desired thickness from dough. The thicknessinformation of the flat edible 134 may be input by a user through theuser interface of the control panel 128.

Furthermore, the platen unit may also be used for cooking the flatedible material. The upper weight 310 and the lower weight 316 may be apart of the platen unit. The platen unit may include the pressing unit124 for flattening a dough. The platen unit may be further explained inFIG. 3.

In one or more embodiments, the vertical transfer unit 114 may be usedfor transferring kneaded ingredients from the kneading container 122 tothe transfer base 144. In one or more embodiments, the mixing andkneading container 122 may be used for mixing the grounded flour and theliquid. In one or more embodiments, the mixing and kneading container122 may be further used for kneading the mixture of the flour and theliquid to a dough. The dough may be deposited on the transfer base 144(e.g., base of the mixing and kneading container 122) provided thereofusing the vertical transfer unit 114.

The transfer sweeper 118 controlled through horizontal transfer unit 120may be used for transferring the dough from the transfer base 144 to thesurface of the lower platen 106 of the platen unit. In addition, thetransfer sweeper 118 may also be used for transferring the cooked flatedible material 134 from the platen unit to the tray 130 providedthereof. In one or more embodiments, tray 130 may be any plate likestructure provided by the user to collect the cooked and ready to eatflat edible material 134. In one or more embodiments, tray 130 isoptional.

In one or more embodiments, the horizontal transfer unit 120 and thevertical transfer unit 114 may include a motor controlled through theprocessor 132. The apparatus 100 may be covered using an outer cover 126designed thereof. In one or more embodiment, the outer cover 126 may bemade of plastic. In alternate embodiment, the outer cover 126 may bemade of a sheet metal material or any suitable material. In one or moreembodiments, components (e.g., mixing and kneading container 122,dispensers, a segmented blade, etc.) of the apparatus 100 are detachableand can be detached for cleaning.

In one or more embodiments, the apparatus 100 described herein mayperform a process of preparing a flat edible material with minimum userintervention. In one or more embodiments, the apparatus 100 describedherein may use calculated amount of solid ingredient (e.g., flour) andliquid ingredient (e.g., water, oil) to generate a flat edible material.In one or more embodiments, the apparatus 100 described herein mayprepare mixture of ingredients, knead the mixture, flatten the kneadedmixture and cook the flattened kneaded mixture to generate the flatedible material 134 (e.g., chapatis, rotis, biscuits). In one or moreembodiments, the apparatus 100 described herein may be configured toself clean after the process of generation of the flat edible materials.

In one or more embodiments, the apparatus 100 described herein may bedesigned to be compact and portable. In one or more embodiments, theapparatus 100 described herein may enable the user to generate ediblesof desired thickness, and in a desired cooked state (e.g., half cooked,fully cooked, roasted). In one or more embodiments, the apparatus 100described herein may enable the user to control the number, quality,cooking temperature, size, and such other parameters of the edible byproviding suitable values in the user interface of the control panel 128and enabling the user to change these values as desired through the userinterface of the control panel 128.

FIG. 2 is a diagrammatic process flow illustrating preparation of a flatedible, according to one or more embodiments. As illustrated in FIG. 2,in one or more embodiments, a grounded edible material such as flour maybe deposited in the first dispenser 102. Similarly, a liquid such aswater may be deposited into the second dispenser 104. The groundededible material and the liquid may be transferred proportionally to themixing and kneading container 122 based on stored values in processor oruser input. The grounded edible material and the liquid may be mixed byrotating a segmented blade controlled by the motor-140. In one or moreembodiments, dough based on a mixture of grounded edible material andthe liquid may be generated by kneading in the mixing and kneadingcontainer 122. Furthermore, the dough may be kneaded into any shape asdesired by using an appropriate blade in the mixing and kneadingcontainer 122. The kneaded dough may be transferred to the transfer base144 using the vertical transfer unit 114.

The dough on the transfer base 144 may be transferred to the platen unitby the transfer sweeper 118 controlled by the horizontal transfer unit120. The platen unit may flatten the dough to a predetermined size(e.g., user may set the size or by usage of spacer) through applicationof pressure. Furthermore the flattened dough may be cooked to produce aflat edible material 134. The cooked flat edible material 134 may betransferred to the tray 130 by the transfer sweeper 118 controlled bythe horizontal transfer unit 120. In one or more embodiments, theapparatus 100 may be controlled through the control panel 128 providedthereof. In one or more embodiments, the control panel 128 may includeinput unit and an output unit. In one or more embodiments, the inputunit may be made of switches, keypads, knobs, etc. In one or moreembodiments, the output unit may be a visual display, Liquid CrystalDisplay (LCD), etc. In one or more embodiment, the control panel 128 maybe also made of input/output unit such as a touchtone screen 206 toobtain input from the user and to provide information as output (e.g.,temperature). Also, in one or more embodiments, the control panel 128may allow the user to set a cook time, a thickness of the flat edible, anumber of flat edible materials, a cycle, a delivery time, type and/orbrand of flour, an alarm and a status indicator. Furthermore, in one ormore embodiments, the control panel 128 may be manually accessed (e.g.,through user interface), wirelessly accessed and/or remotely accessed.The aforementioned units of the apparatus 100 may be explained in detailin further figures.

FIG. 3 is a perspective view of platen unit 300 of the flat ediblemaking apparatus 100 illustrated in FIG. 1, according to one or moreembodiments. In one or more embodiments, the platen unit may beconfigured to generate flat edible material 134 of desired size. In oneor more embodiments, the platen unit 300 may be controlled through aplaten control module (not shown in figure). In one or more embodiments,the thickness or size for generating the flat edible material may beprovided by the user through the control panel 128 or manually set usinga spacer control module. The platen unit may include the upper platen108 and the lower platen 106. In one or more embodiments, the surface ofplatens may be made of alloys of metals coated with nonstick coating. Inthe example embodiment, the upper platen 108 and the lower platen 106may be mounted on a base and are held to supporting bars 312. In one ormore embodiments, either of the upper platen 108 and the lower platen106 or both may be enabled to rotate. The distance between the upperplaten 108 and the lower platen 106 may be controlled through the upperweight 310 controlled by the platen control module.

In one embodiment, the upper weight 310 may be mounted on a supportingstructure having the support bars 312. In one or more embodiments, theupper weight 310 may be an actuator or a motor or a weight. In oneembodiment, when the upper weight 310 is an actuator or a motor, theupper weight 310 may be coupled to the upper platen 108 mechanicallythrough a screw mechanism. In one or more embodiments, the movement ofthe upper platen 108 may be controlled by driving the actuator or amotor appropriately through the screw drive mechanism. In alternateembodiment, when the upper weight 310 is a physical weight, the upperweight 310 may be coupled to a spring 314. The spring 314 may be coupledto the lower weight 316. The lower weight 316 may be coupled to theupper platen 108. In alternate embodiment, the upper weight 310 may be apneumatic or hydraulic system.

In one or more embodiments, the upper platen 108 may be physicallydisplaced relative to the lower platen 106 by application of thepressure through the upper weight 310. In one or more embodiments, theupper weight 310 may exert pressure on the spring 314 and the lowerweight 316 such that the upper platen 108 coupled to the lower weight316 is moved towards the lower platen 106. In one or more embodiments,the upper platen 108 may be moved towards the lower platen 106 up to apredetermined distance to generate the flat edible of size (e.g.,thickness) determined by the user. In the example embodiment, the upperplaten 108 may be made to move along the support bars 312.

The thickness or size of the flat edible may be input by the userthrough the user interface of the control panel 128. Alternatively, aspacer 306 may be used in between the upper platen 108 and the lowerplaten 106 to set the size of the flat dough. In one or moreembodiments, the spacer may be a pneumatic device or a metal pin (e.g.,illustrated in FIG. 3). The spacer 306 may also be a variable spacerthat can be controlled through a spacer control module.

In one or more embodiments, either of the upper platen 108 or the lowerplaten 106 or both may include coil ridges. In the example embodiment,the upper platen 108 and the lower platen 106 both include coil ridges(coil ridges not shown in figure for the lower platen 106). In one ormore embodiments, a coil ridge 304 for the upper platen 108 may be belowthe surface of the upper platen 108 and coil ridges for lower platen 106(not shown in figure) may be mounted below the lower platen 106.

The coil ridges may be used for heating the surface of platens. In oneor more embodiments, the coil may be made of but not limited toNichrome, Nickel-Iron, and stainless steel. The coils ridges in theplatens may be powered to heat the surface of the platens to apredetermined temperature. In the example embodiment, the upper platen108 may be heated more than the lower platen 106. Also, in one or moreembodiments, temperature for the platens may be manually set by the userthrough the user interface of the control panel 128. Furthermore, in oneor more embodiments, the temperature of the upper platen 108 and thelower platen 106 may be monitored by the platen control module usingsensors (e.g., thermocouple) placed at appropriate locations in theplaten units. The temperature data obtained from the sensors throughsensor interfaces may be communicated to the temperature control module90 I and the processor 132.

Furthermore, in the example embodiment, the surface of the upper platen108 and the lower platen 106 may be flat. However, the surface of theplatens may be shaped appropriately to generate an edible of desiredshape, for example pizza crust. In one or more embodiments, the edibledescribed herein may include but not limited to tortillas, crepes, andpizza crust.

Furthermore, the support bars 312 and the pressing unit 124 may also befitted with sensors such as position sensors, a position encoder andlimit switches that communicate positional information of the upperplaten 108 to the platen control module 920. The lower part of theplaten unit is illustrated in FIG. 8.

FIG. 4 is a perspective view of a mixing and a kneading unit 400 of theflat edible making apparatus 100 of FIG. 1, according to one or moreembodiments. In one or more embodiments, the mixing and kneading unit400 may include the mixing and kneading container 122, a support systemfor container 404, a segmented blade 406, a motor 140, and an openingfor ingredients 410. In one or more embodiments, ingredients (e.g.,flour, water, oil) from dispensers may be fed into the mixing andkneading container 122 through the opening for ingredients 410. In oneor more embodiments, the opening 410 may be fitted with shutters ifrequired, to avoid undesirable transfer of contents between the mixingand kneading unit 400 and the dispensing units. The ingredients may bemixed using a segmented blade 406. In one or more embodiments, thesegmented blade 406 may be a mixing blade designed to have a firstplanar surface, a second planar surface and a raised surface to mix andknead the grounded edible material and the liquid material in the mixingand kneading container 122.

In one or more embodiments, the segmented blade 406 coupled to the motor140 may be actuated by the motor 140. In one or more embodiments, thesegmented blade 406 may be designed to effectively mix and knead theingredients. Furthermore, in one or more embodiments, the motor 140 maybe operated at varying speeds determined by the processor 132 in aprocess (e.g., software, algorithm) provided thereof. The mixing andkneading container 122 herein the example embodiment may be supportedusing the support system for container 404.

The mixing and kneading container 122 may be used for mixing andkneading the ingredients. In one or more embodiments, the mixing andkneading container 122 may have an opening at a bottom layer totransfer, the mixed ingredients to the transfer base 144. In one or moreembodiments, the transfer base 144 may be configured as a base to themixing and kneading container 122. In one or more embodiments, thetransfer base 144 may be held tightly (e.g., by the vertical transferunit) to the bottom of the mixing and kneading container 122 andadjusted appropriately (e.g., using o-rings at junction of the transferbase 144 and the mixing and kneading container 122) to ensure that thereis no leakage. Furthermore, the mixed ingredients may be kneaded into adough in the mixing and kneading container 122 (e.g., illustrated inFIG. 1) and dough may be generated. In one or more embodiments, thedough of optimal consistency may be generated by controlling a speed androtations of the motor 140 based on feedback obtained by the processor132.

The motor 140 described herein may be fitted with sensors such as rotaryencoders and current sensors which provide information to the processor132 through an interface thereof. In addition, the power consumed by themotor 140 may also be monitored by the processor 132 to determinequality of dough or liquid and grounded edible material required formixing. However, accurate dispensing of the ingredients may becontrolled based on feedback obtained through appropriate sensors andcontrols coupled to the dispensers to obtain dough of optimalconsistency (e.g., automatic adjustment). In one or more embodiments,the user may also be allowed to specify an amount of grounded ediblematerial and liquid to be dispensed or specify type and/or brand offlour (e.g., manual adjustment). The apparatus 100 described herein maybe configured to generate one dough at a time through the mixing and akneading unit 400 as compared to generation of a big dough as inconventional dough making process.

FIG. 5 is a perspective view of the horizontal transfer unit 120 of theflat edible making apparatus 100 of FIG. 1, according to one or moreembodiments. The horizontal transfer unit 120 may include a motor 502,and the transfer sweeper 118. The transfer sweeper 118 may be controlledthrough the motor 502. In one or more embodiments, the motor 502 may becontrolled by the processor 132 based on a process (e.g., determinedbased on a sequence, software, algorithm).

In the example embodiment, the transfer sweeper 118 may be configured toperform horizontal sweeping for two purposes: transfer of the dough fromthe transfer base 144 to the surface of the lower platen 106 andtransfer of the cooked flat edible from the surface of the lower platen106 to the tray 130. In one or more embodiments, the horizontal transferunit 120 may be triggered to sweep the dough when the transfer base 144reaches a predetermined height. In one or more embodiments, thehorizontal transfer unit 120 may be configured to position the transfersweeper 118 to a predetermined position so as to not to interfere withother process. In addition, the horizontal transfer unit 120 may includesensors such as limit switches or position encoders which may providepositional feedback to the processor 132.

FIG. 6 is a perspective view of a vertical transfer unit 114 of the flatedible making apparatus 100 of FIG. 1, according to one or moreembodiments. The vertical transfer unit 114 may include a motor 600, aring 602 (optional) and a vertical direction guide structure 604. In oneor more embodiments, the transfer base 144 is displaced by the motor 600which may be controlled by the processor 132 based on a process (e.g.,determined based on a sequence, software, algorithm). In addition, thevertical transfer unit 114 may include sensors such as limit switches orposition encoders which may provide signals to the processor 132.

In one or more embodiments, the transfer base 144 may be a flat surfacecoupled to the vertical direction guide structure 604 used for receivingthe dough. As mentioned herein, the transfer base 144 may also beconfigured as a base to the mixing and kneading container 122. In theexample embodiment, the transfer base 144 may be moved on a verticalaxis by the motor 600 along the vertical direction guide structure 604.In one or more embodiments, the vertical axis can be a screw-drivemechanism driven by motor 600. The optional ring 602 may be a used forscraping any ingredients sticking to the insides of the kneadingcontainer 122. In one or more embodiments, the optional ring 602 may beso designed to move closely along the inner sides of the kneadingcontainer 122 without making contacts with the segmented blade 406.Also, the ring 602 may be coupled to the vertical direction guidestructure 604 such that the ring 602 moves with the transfer base 144.The ring 602 as described herein may be fixed at an appropriate heightabove the transfer base 144. In one or more embodiment, the ring 602described herein may be an optional design feature.

FIG. 7 is a perspective view of a liquid dispensing unit assembly 700 ofthe flat edible making apparatus 100 of the FIG. 1, according to one ormore embodiments.

Liquid from the second dispenser 104 may be dispensed controllably intothe mixing and kneading container 122. In one or more embodiments, asensor or controls may be used to control the amount of liquid dispensedfrom the second dispenser 104. In the example embodiment, a peristalticpump 702 may be used to control the amount of liquid dispensed from thesecond dispenser 104. The peristaltic pump 702 may be fitted into theapparatus at an appropriate place. In one or more embodiments, theliquid may be released for specific iterations for mixing and kneadingof the grounded edible material into a dough. Also, in one or moreembodiments, liquid may be dispensed based on the resistance createdwhile at mixing and kneading process. In alternate embodiments, othermethods may also be employed for controllably dispensing the liquid. Inone or more embodiments, the liquid dispenser 104 may be refilled as andwhen required.

FIG. 8 is a perspective view of a platen unit of the flat edible makingapparatus 800 and the various parts are discussed under other figures.

FIG. 9 is a schematic view of a processor module 900 of the flat ediblemaking apparatus 100 of FIG. 1, according to one or more embodiments. Inparticular, FIG. 9 includes a temperature control module 901, a solidcontrol module 902, an electricity usage reading module 903, timecontrol module 904, a resistance measurement module 905, amicroprocessor control 906, a motor control module 908, a pressurecontrol module 910, a pump control module 911, a spacer control module913, a user interface module 914, a vertical transfer control module915, an alert module 916, a horizontal control module 917, a cleaningcycle module 918, a blade rotation control module 919, a platen controlmodule 920 and a consistency module 922.

In one or more embodiments, the temperature control module 901 may beconfigured to control the temperature of the platens. In addition, thetemperature control module 901 may obtain temperature input from theuser through the user interface of the control panel 128. Thetemperature input from the user may be applied to the platen unitthrough the temperature control module 901. Furthermore, the temperaturecontrol module 901 may also be configured to monitor the temperature ofthe platens. In one or more embodiments, the temperature control module901 may monitor the temperature of the platens through sensors mountedtherein. In alternate embodiment, the temperature control module 901 mayheat the platens (e.g. through heating coils) to a default temperaturein automatic mode (e.g., automatic adjustment). In yet another alternateembodiment, the temperature control module 901 may heat the platens(e.g. through heating coils) to a predetermined temperature in a custommode. In one or more embodiments, the solid control module 902 maycontrol the dispensing unit mounted to the dispensers to control theinflow of the grounded flour into the mixing and kneading unit 400.

In one or more embodiments, the electricity usage reading module 903 maybe configured to monitor a usage of power consumption of the motor 140of the mixing and kneading unit 400. In addition, the electricity usagereading module 903 may be configured to supply appropriate power to themotor 140 through the motor control module 908 based on the resistancedetermined through the resistance measurement module 905. In one or moreembodiments, the time control module 904 may be configured to monitortime and to activate the resistance measurement module 905 to sense theresistance generated by the segmented blade 406 periodically todetermine whether the dough being generated is of optimal consistencybased on resistance provided. In addition, the time control module 904may be configured to monitor timings of the process in the apparatus100.

In one or more embodiments, the resistance measurement module 905 may beconfigured to measure the resistance in the rotation of the segmentedblade 406 (coupled to motor 140). In addition, the resistancemeasurement module 905 may be configured to sense the resistance todetermine the stages of generation of dough. Furthermore, the resistancemeasurement module 905 may be configured to communicate with theelectricity usage reading module 903 and the motor control module 908 tohalt the kneading operation when dough of optimal consistency isgenerated. In one or more embodiments, the segmented blade 406 may havea feedback mechanism. The feedback mechanism enables the motor controlmodule 908 to provide sufficient electricity to generate sufficienttorque for kneading the dough to an optimal consistency. In one or moreembodiments, feedback mechanism may be implemented using sensors. In oneor more embodiments, the microprocessor control 906 may be a module thatinitiates a system call or provides instructions or commands to hardwareunits of the apparatus 100 on communication from the processor 132.

In one or more embodiments, the motor control module 908 may beconfigured to control the motors (e.g., the motor 140, the motor 502,motor 600, the upper weight 310, etc.) in the apparatus 100. In one ormore embodiments, the motor control module 908 may control each of themotor of the apparatus 100 based on a process (e.g., sequence controlledthrough software, algorithm) provided thereof. In one or moreembodiments, the pressure control module 910 may be configured tocontrol the pressure for generating a flat edible material of desiredthickness. In one or more embodiments, the pressure control module 910may be configured to control the pressure applied by the upper platen108 on the dough.

In one or more embodiments, the pump control module 911 may beconfigured to control the peristaltic pump 702 to release adequateamount of liquid into the mixing and kneading unit 400. In one or moreembodiments, the spacer control module 913 may be configured to controlthe spacer 306 to control the spacing between the platens. In one ormore embodiments, the user interface module 914 may obtain input fromthe user for controlling the apparatus 100 and provides certaininformation (e.g., temperature, amount of flat edibles prepared) as anoutput. In one or more embodiments, the vertical transfer control module915 may control the movement of the transfer base 144 on the verticaldirection guide structure 604 of vertical transfer unit 114. In one ormore embodiments, the alert module 916 may generate an alert when thereis a shortage of grounded edible material in the first dispenser 102,shortage in liquid content in the second dispenser 104, a temperaturevariation, a current fluctuation, a cycle change for a mixing and akneading function for making the dough, a clean cycle, an update cycleand a completion time. In one or more embodiments, the alert may begenerated by the alert module 916 in one or more forms including but notlimited to an audio alert and a light alert.

In one or more embodiments, the horizontal control module 917 maycontrol the movements of the transfer sweeper 118 of the horizontaltransfer unit 120. In one or more embodiments, the cleaning cycle module918 may control cleaning operation of the apparatus 100. In one or moreembodiments, a water heater may be coupled to the liquid dispenser. Thewater heater may generate hot water that may be forced into the mixingand the kneading container 122 to remove the sticking dough in thecontainers. The water with the residual material may be then collectedby means of channel and stored in a storage bin (not shown in figure)under the apparatus. In one or more embodiments, the storage bin may bedetached and cleared/cleaned by the user. In one or more embodiments,the blade rotation control module 919 may control the rotation of thesegmented blade 406 through invoking the motor control module 908 whenrequired to increase or decrease power input to the motor 140 coupled tothe segmented blade 406.

In one or more embodiments, the blade rotation control module 919 may becommunicatively coupled to the electricity usage reading module 903 andthe motor control module 908 to coordinate and to control the operationof the segmented blade 406. In one or more embodiments, the platencontrol module 920 may control activities in the platen unit. In one ormore embodiments, displacement of the upper platen 108 relative to thelower platen 106 may be controlled by the platen control module 920.

In one or more embodiments, the consistency module 922 may be configuredto operate in an automatic mode (e.g., automatic adjustment) or in amanual mode (e.g., manual adjustment). In one or more embodiments, inautomatic mode (e.g., automatic adjustment), the consistency module 922may be configured to monitor and control the segmented blade 406rotation to obtain dough of optimal consistency. In one or moreembodiments, the consistency module 922 may obtain dough of optimalconsistency through an automatic adjustment of an admixture of theliquid material and the grounded edible material and based on anelectric property associated with a rotation of the segmented blade 406.In one or more embodiments, optimal consistency of the dough may bedetermined by reading the electricity usage of motor 140 coupled to thesegmented blade 406. In one or more embodiments, the electricity usageof the motor 140 coupled to the segmented blade 406 may be monitoredthrough the electricity usage reading module 903 periodically. If theelectricity consumed by the segmented blade 406 is within apredetermined range of electricity consumption, then it is consideredthat dough with optimal consistency is generated. In one or moreembodiments, the time corresponding to a step of generating the dough ofoptimal consistency may be optimized by supplying required electricity.

In one or more embodiments, user may also be enabled by the consistencymodule 922 to control dough generation process in the manual controlmode (e.g., manual adjustment). In one or more embodiments, theconsistency module 922 may enable the user to dispense the ingredientsmanually. In one or more embodiments, the user may be enabled to provideinput through the user interface of the control panel 128 to dispensethe ingredients as desired. The user may be enabled to use options inthe control panel 128 to dispense the ingredients. In one or moreembodiments, the consistency module 922 may be configured to control thesegmented blade 406 rotation to knead the ingredients to obtain dough.

Also, in one or more embodiments, the apparatus 100 may provide acustomizable option for the user to configure the apparatus to generatea dough of optimal consistency based on type and/or brand of flour.Input regarding dispensing of the quantity of the ingredients on typeand/or brand of flour may be controlled based on statistical data. Inone or more embodiments, based on statistical data, grounded flour toliquid proportion may be input (or configured) into the apparatus 100.For example, for a particular type and/or brand of flour, time forkneading, temperature required, amount of liquid to be dispensed, amountof flour to be dispensed, etc. may be manually configured in to a custommode and stored into the apparatus 100. In one or more embodiments, thecustom configuration may be stored in the memory of the apparatus as apreprogrammed control. In one or more embodiments, the custom modeconfiguration (e.g., based on flour brand) stored in the apparatus 100may be invoked though the control panel 128 at any point of time. In oneor more embodiments, upon invoking the custom mode configuration (e.g.,or the manual adjustment) the flat edibles may be generated based on thecustomized of preconfigured mode. In other words, the configuration(e.g., for type and/or brand of flour) regarding amount of groundededible and liquid to be dispensed (e.g., flour to liquid proportion) foran optimal dough for one serving, time for kneading, time for cooking,temperature for cooking, etc. may be known to the processor 132 in themanual mode or custom mode. In one or more embodiments, the processor132 may enable generation of flat cooked edibles based on theconfiguration in the manual mode (e.g., manual adjustment) or in custommode (e.g., based on preconfigured sequence).

In one or more embodiments, the modules described herein may beprogrammed or hardwired into the apparatus 100 through appropriatemeans. In one or more embodiments, the one or more modules may beprogrammed as a software stored in a memory of the apparatus 100 orimplemented as hardware in the apparatus. In one or more embodiments,the memory may be a volatile memory or a non-volatile memory. In one ormore embodiments, the software program stored in the memory of theapparatus 100 may be executed by an operating system of the apparatus100. In one or more embodiments, the operating system may be a real-timeoperating system. In one or more embodiments, the operating system mayexecute the software in the memory using the processor 132.

Furthermore, the operating system may communicate a system call to thehardware units (e.g., motors, sensors) of the apparatus 100 through adevice driver provided thereof. The device driver (e.g., a driversoftware and/or a driver circuit) may drive the hardware units of theapparatus 100 accordingly. In one or more embodiments, the apparatus 100may include other modules and circuitry required for the operation ofthe apparatus 100. In addition, the operating system may also outputinformation such as time consumed, number of edibles prepared, etc.through a display in the control panel 128.

In one or more embodiments, the processor 132 may communicate a systemcall (e.g., commands, instructions) to hardware devices (e.g., controlwheel 1204 of the dispenser, actuator, motor or pump of the dispensers,motor 600, motor 140, motor of horizontal transfer unit 120, upperweight 310, etc.) to perform respective operations based on a sequenceprogrammed into the apparatus. The quantity of ingredients to be inputto the apparatus 100 may be controlled through the processor 132. In oneor more embodiments, a predetermined quantity of ingredients may bereleased into the mixing and kneading container 122. The segmented bladecoupled to the motor 140 may be rotated through the motor 140 to mix andknead the mixed ingredients. Power consumption at regular intervals maybe recorded through the electricity usage reading module 903. In one ormore embodiments, there may be variable power consumption by the motor140 at different stage of formation of dough. Based on power consumption(e.g., based on torque/resistance) the processor 132 may control theperistaltic pump 702 or a dispensing wheel of the dispenser to releasecalculated quantity of ingredients to compensate any shortage or tobalance any additional quantity in the mixing and kneading container122. In one or more embodiments, the aforementioned step may be aniterative step.

The quantity of ingredients are calculated and carefully released intothe mixing and kneading container 122, the ingredients are mixed andkneaded up to a point where dough of optimal consistency is obtained. Inone or more embodiments, the point where dough of optimal consistency isobtained may be determined by power consumption reading through theelectricity usage reading module 903. In one or more embodiments, theprocessor 132 may stop the mixing and kneading process upon determiningthat dough of optimal consistency is prepared.

In one or more embodiments, the aforementioned steps as described hereinis devised to perform any corrections due to extra addition of any ofthe ingredients. In addition, the aforementioned steps may be performedby the apparatus to balance quantities when there is an imbalance orshortage in the mixing and kneading container 122. In one or moreembodiments, the apparatus 100 as described herein may be configured togenerate a dough of optimal consistency regardless of accidental releaseof ingredients or due to machine errors. For example, additionalquantity of flour may be dispensed if the mixture has liquid contentmore than required or additional liquid may be dispensed it the mixturehas solid content more than required. The apparatus 100 described hereinmay be configured to detect each of such states and to performcorrective steps to obtain dough of optimal consistency. In addition,the apparatus 100 solves the problem of user who may not know quantitiesof ingredients to be added for preparing an edible. Alternatively, theapparatus 100 is also designed to enable user to control the formationof dough. In one or more embodiments, the user may be provided with amanual option (e.g., custom mode) to control the apparatus 100 throughthe user interface of the control panel 128 to prepare dough. Forexample, a user may want to prepare a dough using quantities of solidgrounded materials and liquid that is variable from standard quantities.The user may set the apparatus 100 into a manual mode (e.g., manualadjustment) through the user interface of the control panel 128. In oneor more embodiments, the user may be enabled to input type and/or brandof flour with input regarding quantity of ingredients (e.g., flour,liquid, etc.) to be dispensed as a custom mode. The user may manuallycontrol the dispensing of the ingredients into the mixing and kneadingcontainer 122 through controls provided in the control panel 128.

The mixing and kneading process may be substantially same as inautomatic mode. However, the mixing and kneading process may becontinued until the kneading operation is completed based preprogrammedsequence stored on processor 132 based on user input of type and/orbrand of flour. In one or more embodiments, the custom mode may be savedin the apparatus 100.

In addition, the processor 132 may control and drive the other hardwareunits in the apparatus 100 therein. In one or more embodiments, asequence of steps may be performed by the processor 132 based on theprogram being stored in the memory of the apparatus 100. In one or moreembodiments, each of the steps may be timed appropriately.

FIG. 10 illustrates different views of one of a platen 1000 of the flatedible making apparatus 100, according to one or more embodiments. Sideview of the platen may illustrate a non-stick surface 1002, and a lowersupport 1004. In one or more embodiments, the surface of the platen maybe made of a non-stick material. In one or more embodiments, the upperplaten 108 may be substantially same as the lower platen 106 in size andshape. However, in one or more embodiments, the size and shape may bevaried as per requirements. Top view of the platen illustrates anon-stick surface 1002 and spacers 306. Back view 10C of the platenillustrates back panel 1008 with heating coil 1006 attached.

FIG. 11 illustrates different views of a segmented blade 406 of the flatedible making apparatus, according to one or more embodiments. In one ormore embodiments, the segmented blade 406 may be coupled to a shaft 1106to couple with the motor 140.

The segmented blade 406 may have a first planar surface 1101 and asecond planar surface 1102. In addition, the segmented blade 406 mayalso include a raised surface 1108 as a part of design. The segmentedblade 406 as described herein is so designed to mix the ingredients, andto knead the ingredients to produce dough of optimum consistency andshape and also prevent sticking. Though the design as described hereinis used, other design may be used as well.

FIG. 12 is a perspective view of a solid dispensing control 1200 of thedispenser of the flat edible making apparatus 100 of FIG. 1, accordingto one or more embodiments. In one or more embodiments, the soliddispenser or the first dispenser 102 may include a solid dispensingcontrol 1200 to accurately dispense grounded flour into the mixing andkneading unit 400. In one or more embodiments, the dispensing control1200 may include a control segment 1202, a control wheel 1204, adispenser motor 1206 and an alignment pin 1208. The control wheel 1204may be a specially designed wheel with several control segments 1202.Each segment therein may be designed to hold a specific quantity ofsolid grounded edible material. In one or more embodiments, thedispensing control 1200 may be coupled to the dispenser such that thegrounded edible material is directly directed in to one or more controlsegment 1202 of the control wheel 1204. Furthermore, the control wheel1204 is rotated by the dispenser motor 1206 so that the solid groundededible is transferred into the mixing and kneading container 122 coupledto the dispenser.

In one or more embodiments, the control wheel 1204 may be controlled bythe dispenser motor 1206. In one or more embodiments, the dispensermotor 1206 may be controlled through the motor control module 908 andthe solid control module 902 which are further controlled by theprocessor 132. In one or more embodiments, the dispenser motor 1206 maybe controlled to rotate the control wheel 1204 so as to dispensecalculated quantity of grounded edible material. In one or moreembodiments, alignment pin 1208 may be used for aligning the controlwheel 1204 with the motor 1206 of the dispenser while coupling back tothe apparatus 100 after the entire dispenser is detached for washing. Inone or more embodiments, the dispenser 102 may be refilled appropriatelywhen required.

FIG. 13 is a process flow of generating a single flat edible at a time1300 using the apparatus 100, according to one or more embodiments. Inoperation 1301, the apparatus 100 may be turned on. In operation 1303,solid (e.g., flour) and liquid (e.g., water, oil) may be added intorespective dispensers. In one or more embodiments, an input may beobtained from the user such as number of flat edibles required, size ofthe flat edible (e.g., thickness), temperature, type and/or brand offlour etc. In one or more embodiments, quantity of ingredients may bechecked by means of sensors (e.g., strain gauge, etc.) in the dispenserto determine sufficiency of ingredients to generate number of flatedibles as requested by user. If the quantity is determined to be lessfor the generating number of flat edible materials, then an alert may begenerated and shortage may be indicated at the output unit of thecontrol panel 128. Furthermore, in one or more embodiments, the platensmay be heated to a temperature set by the user. Furthermore, thetransfer base 144 may be raised (e.g., using the vertical transfer unit114) from an initial position to form a bottom of the kneading container122.

The amount of ingredients to generate a single flat edible may becalculated based on type and/or brand of flour (proportion of flour towater for optimal dough formation is function of composition of flourmaterial which changes with type and/or brand of flour used) either byuser input or by default values stored in processor and in operation1305, a controlled amount of solid ingredient and the liquid ingredientmay be dispensed into the mixing and kneading container 122. In one ormore embodiments, the amount of ingredients may be calculated based onsize and thickness of the flat edible input by the user. Mixingoperation may be performed to mix the ingredients. In one or moreembodiments, the motor 140 may be activated by the motor control module908 through the processor 132 to perform mixing and kneading operation(e.g., using the segmented blade 406). Based on input obtained from theresistance measurement module 905, the speed of the segmented blade 406may be controlled (e.g., using the blade rotation control module 919) bycontrolling the motor 140 based on pre-programmed time for optimalmixing and kneading of the ingredients. Alternatively, data obtainedfrom various optional sensors like actuator current sensor, torquesensor, etc. positioned in the mixing and kneading unit 400 may be usedas a feedback to control the speed of the segmented blade 406.

In operation 1306, kneading may be performed. Also, in one or moreembodiments, dough may also be prepared in a preprogrammed mode. In oneor more embodiments, in preprogrammed mode, the values for bladerotation power consumption/speed etc., timing and sequence of movingtransfer base 144 relative to mixing and kneading unit 400 and thesegmented blade 406 rotation may be obtained from a custom mode storedin the memory of the apparatus 100.

In operation 1307, consistency of the dough may be determined bymeasuring electrical reading (e.g., electrical reading while kneadingdough of optimal consistency may be taken at testing stage of product).In operation 1309, mixing of ingredients may be adjusted (e.g., quantityto generate an optimal dough may be input into the apparatus 100) basedon consistency data. In operation 1313, the kneaded dough may betransferred from transfer base 144 to lower platen 106 by the transfersweeper 118 controlled by the horizontal transfer unit 120. In one ormore embodiments, the kneaded dough may be dispensed on the transferbase 144 from the kneading container 122. In one or more embodiments,the motion of the segmented blade 406 may be stopped before, during orafter the downward motion of the transfer base 144. Furthermore, thering 602 in the vertical transfer unit 114 may be moved into thekneading container 122 to, scrape any sticking dough in the insides ofthe mixing and kneading container 122.

The transfer base 144 carrying the dough may be moved to a preconfiguredposition by the vertical transfer unit 114. Furthermore, the horizontaltransfer unit 120 may be triggered to push the dough to the surface ofthe lower platen 106 of the platen unit through the transfer sweeper118. Further, the transfer base 144 may be moved to a predeterminedposition (e.g., by the vertical transfer unit 114) to form a base of themixing and kneading container 122 for next dough preparation. Thehorizontal transfer unit 120 may be activated to transfer the transfersweeper 118 back to the original position to prevent obstruction in theflattening process in the platen unit.

In operation 1315, the dough for one serving of flat edible may beflattened.

The platen unit is then activated to flatten the dough to generate aflat edible of desired thickness and size. Pressure may be applied bythe upper platen 108 to flatten the dough.

In operation 1317, the flattened dough for one serving of flat ediblemay be cooked to a flat edible material. In one or more embodiments, theflattened dough for one serving of flat edible may be cooked attemperature provided by user (e.g., preprogrammed by the user) or at adefault temperature or at a preconfigured temperature for a specifiedamount of time. In operation 1319, the cooked edible may be dispensed.In one or more embodiments, the horizontal transfer unit 120 may beactivated to transfer the cooked flat edible to the tray 130 through themotion of the transfer sweeper 118. Furthermore, the process may berestarted until the number of flat edible materials is per the requestof user is generated. In one or more embodiments, the apparatus 100 mayalso be configured to generate flat edibles of various thickness andsize.

FIG. 14 is a process flow of generating simultaneous flat edibles 1400,according to one or more embodiments. In operation 1301, the apparatus100 may be turned on. In operation 1303, solid (e.g., flour) and liquid(e.g., water, oil) may be added into respective dispensers. In operation1305, the solid and liquid may be dispensed into the mixing and kneadingcontainer 122. The ingredients may be mixed. In operation 1306, kneadingmay be performed in the mixing and kneading container 122. In operation1307, consistency of the dough may be determined by measuring electricalreading (e.g., electrical reading while kneading dough of optimalconsistency may be taken at testing stage of product). In operation1309, ingredients to be mixed may be adjusted (e.g., quantity togenerate an optimal dough may be input into the apparatus 100) based onconsistency data. In operation 1313, the kneaded dough may betransferred to a transfer base 144 which is lowered (e.g., by thevertical transfer unit 114) and then transferred to a lower platen 106by a transfer sweeper 118. Once the dough is dispensed, the transferbase 144 may be moved to a pre-determined position (e.g., by thevertical transfer unit 114) to form a base of mixing and kneadingcontainer 122. Furthermore, operation 1305 may be initiated to generatedough for one serving of flat edible simultaneously while operation 1315is being performed. In operation 1315, the dough for one serving of flatedible may be flattened. In operation 1317, the flattened dough for oneserving of flat edible may be cooked as flat edible material. Inoperation 1319, the cooked flattened edible material may be dispensed.As soon as one cooked flat edible is dispensed on the tray 130 byoperation 1319, dough which was prepared simultaneously is ready to bedispensed onto the lower platen unit by operation 1313, The process maybe continued until all the solid and liquid in the dispensers areemptied or the number of flat edibles based on user input are dispensed.Once the solid and liquid are emptied, the operation 1303 may beinitiated.

FIG. 15 is a pictorial process flow of generating flat edibles 1500,according to one or more embodiments. As mentioned in above process, aliquid 1502 and a grounded edible material 1504 may be dispensed to themixing and kneading container 122 controlled through pump control module911 and solid control module 902. In one or more embodiments, theresistance of the segmented blade 406 for rotation due to formation ofdough may be measured using the resistance measurement module 905.

Furthermore, required power may be supplied to the motor 140 controllingthe segmented blade 406 through the blade rotation control module 919 toensure sufficient torque to the motor 140 controlling the segmentedblade 406 to mix the liquid 1502 and the grounded edible material 1504in the mixing and kneading container 122. The mixture of the liquid 1502and the grounded edible material 1504 may be kneaded to dough in amixing and kneading operation 1508. The dough may be transferred to thelower platen 106 from the transfer base 144 using the transfer sweeper118. In one or more embodiments, the movement of transfer base 144 maybe controlled through the vertical transfer unit 114.

In one or more embodiments, the transfer sweeper 118 may be controlledthrough the horizontal transfer unit 120. The dough may be flattenedusing the flattening operation 1510 in the platen unit 300. The pressurecontrol module 910 implemented in the upper weight 310 may control thepressure of the platen unit required to flatten the dough to therequired thickness. The flattened dough may be cooked in the cookingoperation 1512 in platen unit at controlled temperature controlledthrough temperature control module 901.

FIG. 16 is a pictorial view illustrating phase wise operations of mixingoperation 1508A, according to one or more embodiments. In one or moreembodiments, the transfer base 144 may be moved by the motor 600 onvertical direction guide structure 604 to be coupled as a base to themixing and kneading container 122. In phase I, 1602, a liquid and agrounded edible material may be dispensed (e.g., automatic adjustment orthrough manual adjustment) to the mixing and kneading container 122 togenerate a sticky mixture 1610. In one or more embodiments, phase I 1602may be called as wet phase. In phase II 1604, the resistance of thesegmented blade 406 for rotation due to formation of dough may bemeasured using the resistance measurement module 905 (e.g., in automaticadjustment mode). Furthermore, required power may be supplied to thesegmented blade 406 through the blade rotation control module 919 toensure sufficient torque to the segmented blade 406 to continuegeneration of a dough (in semi-solid state) of optimal consistency 1614.In one or more embodiments, the phase II 1604 may be called assemi-solid phase. In phase III 1608, the mixing operation is continueduntil crumbly dough 1612 is generated. In one or more embodiments, phaseIII 1608 may be called as dry stage.

Power consumption at regular intervals may be recorded through theelectricity usage reading module 903. In one or more embodiments, theremay be variable power consumption by the motor 140 at different stage offormation of dough (e.g., due to variable resistance in rotation of themotor 140 while kneading the dough). Based on power consumption (e.g.,based on resistance offered by the rotation of motor 140) the processor132 may control the peristaltic pump 702 or a dispenser motor 1206 ofthe dispenser to release calculated quantity of ingredients tocompensate any shortage or to balance any additional quantity in themixing and kneading container 122. In alternate embodiments, generationof optimal consistency of the dough may also be controlled manually(e.g., in manual adjustment mode) by the user based on preconfiguredsequence related to type and/or brand of flour known to processor (e.g.,customized).

FIG. 17 is a pictorial process flow 1508B illustrating continuation ofFIG. 16 illustrating additional operations for generation of dough,according to one or more embodiments. Further to operations in FIG. 16,kneading process is initiated to generate a dough of optimal consistency1602. The resistance caused while kneading may be sensed and observed bythe resistance measurement module 905. The blade rotation control module919 may invoke the motor control module 908 to supply for more power tomaintain necessary torque. In addition, the power consumed by the motor140 may be observed by the electricity usage reading module 903 andpower through the motor control module 908 may be provided to ensuresufficient power supply to maintain torque. The process may be continuedtill dough of optimal consistency is generated.

Alternatively, in manual mode (e.g., manual adjustment), the kneadingoperation may be continued based on preconfigured timing and sequenceconfigured in the custom mode based on type and/or brand of flour. Thedough thus prepared may be transferred to the platen unit. FIG. 18illustrates the flattening operation 1510 of FIG. 15, according to oneor more embodiments. The dough for one serving of flat edible may beflattened through the flattening operation 1510 using the platens of theplaten unit. The spacer 306 may be used in between the upper platen 108and the lower platen 106 to generate a flat edible with desiredthickness. In one or more embodiments, the spacer 306 may be controlledusing the spacer control module 913.

FIG. 19 is a pictorial process flow illustrating the cooking operation1512 of FIG. 15, according to one or more embodiments. The flatteneddough may be cooked into a flat edible material 1904 in the cookingoperation 1˜12 using platens at controlled temperature controlledthrough temperature control module 901 (e.g., default, preprogrammed, oruser provided temperature). In the example embodiment, the upper platen108 may be heated to a temperature higher than as compared to thetemperature of the lower platen 106. The movement of platens may becontrolled through the platen control module 920 based on pressuredeveloped by swelling of the flat edible material.

In one or more embodiments, as the flat edible material is cooked, it istransferred to the tray 130 by the transfer sweeper 118. Furthermore, analert is generated to indicate the user that a flat cooked edible isprepared.

In one or more embodiments, the cooking process as described herein mayconstitute of several steps. In one or more embodiments, the upperplaten 108 may be heated to a temperature higher than as compared to thetemperature of the lower platen 106 to ensure sufficient cooking of theedible. The upper platen 108 may be first moved close to the lowerplaten 106 initially for flattening the dough for one serving of flatedible based on the input provided by the user (e.g., through the userinterface) or based on pre-programmed sequence.

In a further step, the upper platen 108 after a prescribed time may bemoved away from the flattened dough for a specific distance to continuecooking process through radiation of heat. Further, in next step, theupper platen 108 may be moved towards the lower platen 106 to makecontact with the cooking flattened dough. The upper platen 108 may bemoved one or more times towards and against the cooking flattened doughto ensure proper cooking of the flattened dough. In one or moreembodiments, second contact movement as described above may emulate apuffing process (e.g., for soft edible product such as chapati, roti,tortilla, etc.) of the edible as performed in conventional cookingprocess (e.g., as in manual cooking). The contact movements as describedabove may also serve for cooking an upper layer of the edible (e.g., forboth soft edible like chapati and hard edible like biscuit).

The aforementioned steps may eliminate a need of flipping process of theedible while in cooking to ensure proper cooking as compared toconventional cooking process. The upper platen 108 is heated to atemperature higher than as compared to the temperature of the lowerplaten 106 to ensure sufficient cooking of the edible as the upperplaten 108 does not have contact with the edible all the time. Othermethods for cooking the flattened dough may be used as well.

In one or more embodiments, the dispensers as described in the apparatus100 may be replaced by attachments connecting to pipelines, enabling acontinuous input of ingredients, thereby enabling a continuousproduction process. Also, in one or more embodiments, mixture ofingredients may be used in a dispenser instead of single ingredient.Also, in one or more embodiments, the functioning of thestorage/dispensing unit and the mixing and kneading unit 400 may beintermixed with each other for production of better dough. For example,the motor 140 may be started before dispensing of the ingredients, oringredients may be dispensed at intermediate times during the operationof the motor 140. In one or more embodiments, the aforementionedsequence may be programmed into the apparatus 100 or may be initiatedthrough the control panel 128 based on inputs obtained from the mixingand kneading unit 400 during operation or may be reading obtained fromthe consistency module 922. Also, in one or more embodiments, the lowerplaten 106 may be replaced with a rotating carousel with multipleplatens, or a single rotating disc. This feature may allow production ofmultiple edible products in parallel, with few edible products beingpressed while another edible product is being prepared. This embodimentmay require multiple instances of the horizontal transfer unit 120.Also, in one or more embodiments, the upper platen 108 and the lowerplaten 106 may be formed in different shapes instead of the flatsurfaces as depicted in the aforementioned embodiments. For example, theplatens may have circular depressions in them to form dough in a shapeof a bagel or pizza crusts or other edibles which have a physical formsimilar to flat edibles. Alternately, the pressing mechanism includingthe upper platen 108, the support bars 312 and upper weight 310 may bereplaced by a rolling pin system for flattening the dough. In one ormore embodiments, the apparatus 100 is fully automated, compact, andportable appliance.

The apparatus 100 described herein is compact and may include all theunits as described herein under the apparatus 100. Although the presentembodiments have been described with reference to specific exampleembodiments, it will be evident that various modifications and changesmay be made to these embodiments without departing from the broaderspirit and scope of the various embodiments. Accordingly, thespecification and drawings are to be regarded in an illustrative ratherthan a restrictive sense.

What is claimed is:
 1. A method of making a cooked single flat edible,comprising: filling a first dispenser with a grounded material, fillinga second dispenser with a liquid; dispensing the flour and the liquidinto a kneading unit to make a dough using a software to calculate thedispensing of the flour and the liquid; mixing a grounded ediblematerial and a liquid using the kneading unit having a segmented bladeto make the dough for at least one serving of the flat edible;controlling an inflow of the grounded edible material and the liquid toobtain an optimal consistency of the dough for one serving of the flatedible; and flattening the dough for one serving of the flat edible tomake one serving of the flat edible with a pressure mechanism between anupper platen and a lower platen; making a flat edible material by heatcooking the flat edible material positioning a spacer between the upperplaten and the lower platen to flatten the dough for one serving of flatedible material to a desired thickness; and heating the upper platen andthe lower platen; and cooking the flat edible material and producing thecooked single flat edible as an end product.
 2. The method of claim 1,further comprising: creating a sequence of steps through a processor tomake the dough for one serving of the flat edible; and timing thesequence of steps to perform a specific task; and optimizing a time of astep corresponding to a resistance reading by a change in current basedon the dough consistency, wherein the sequence of step is at least oneof a rotation of the blade, a displacement of mixing and kneadingcontainer base, a first volume of grounded edible material and a secondvolume of liquid to produce the dough.
 3. The method of claim 1, furthercomprising: compressing the dough for one serving of flat edible to aspacer level by a first movement of the upper platen; heating the upperplaten and the lower platen; and repeating the movement of the upperplaten as a second movement to touch the surface of the flat edible tocook the single flat edible.
 4. The method of claim 3, wherein thetemperature of the upper platen is higher than the lower platen.
 5. Themethod of claim 3, further comprising: transferring the cooked singleflat edible using a transfer sweeper of a horizontal transfer unit fromthe lower platen to outside of the apparatus.
 6. The method of claim 5,further comprising: detaching the mixing and kneading container andblade to clean; and refilling the first dispenser and the seconddispenser after the grounded edible and liquid has been utilized.
 7. Themethod of claim 3, further comprising: notifying a user of at least oneof a level of the grounded edible material, a level of the liquidmaterial, a temperature variation, a current fluctuation, a cycle changefor the mixing and the kneading function for making the dough for oneserving of the flat edible, a clean cycle, an update cycle and acompletion time.
 8. A method of making a single flat edible, comprising:calculating a quantity of a grounded edible material to dispensed from afirst dispenser and a quantity of a liquid material to be dispensed froma second dispenser for making a dough, for making one serving of asingle flat edible material; dispensing and mixing a calculated quantityof grounded edible material and a calculated quantity of liquid materialto make a dough for at least one serving of the single flat ediblematerial; controlling an inflow of the grounded edible material and theliquid material based on a consistency of a dough for one serving offlat edible material, wherein the consistency of the dough is based onpre-determined consistency data; providing a pressing mechanism and alower platen; controlling the pressing mechanism so as to flatten thedough to form a flat edible material, wherein the pressing mechanismcomprises an upper platen and the dough is flattened by displacing theupper platen relative to the lower platen; and heating the lower platenfor cooking the single flat edible material.
 9. The method of claim 8,wherein the upper platen is heated to a temperature higher than thelower platen.
 10. The method of claim 8, further comprising: positioninga spacer between the upper platen and the lower platen to flatten thedough for one serving of flat edible to a desired thickness.
 11. Themethod of claim 8, further comprising: creating a sequence of stepsthrough a processor to make the dough for one serving of flat edible;timing the sequence of steps to perform a specified task; and optimizinga time of a step corresponding to a resistance reading by a change incurrent based on the dough consistency.
 12. The method of claim 10,wherein the steps include at least one of: a rotation of a blade, adisplacement of a mixing and kneading container base.
 13. The method ofclaim 8, further comprising: compressing the dough for one serving offlat edible to a spacer level by a first movement of the upper platen;heating the upper platen and the lower platen; and repeating themovement of the upper platen as a second movement to contact the surfaceof a single flat edible to cook the single flat edible to inflate thesingle flat edible.
 14. The method of claim 13, further comprising:transferring the cooked flat edible using a transfer sweeper of ahorizontal transfer unit from the lower platen to outside of theapparatus.
 15. The method of claim 14, further comprising: generating analert for notifying a user based on at least one of an insufficientquantity of the grounded edible material, an insufficient quantity ofthe liquid material, a temperature variation, a current fluctuation, acycle change for a mixing and a kneading function for making the doughfor one serving of flat edible, a clean cycle, an update cycle and acompletion time.